PROTEIN TWIN PACK - SAVE 10%

SHOP NOW
+ the healthy chef recipes +

OLIVE OIL ZUCCHINI BREAD

 

OLIVE OIL ZUCCHINI BREAD

 

This recipe is from my Healthy Baking cookboook and is one of my favourite ways to add vegetables into baking. Zucchini’s are low in carbohydrates, making this bread wonderfully moist and mouth-watering. I adore this bread lightly toasted and topped with smashed avocado or a little soft cheese like ricotta or goats curd.

 

WHAT’S GREAT ABOUT IT

 

Zucchini’s are a wonderful source of antioxidants, fibre and B-group vitamins. Almonds and eggs are full of protein that can help repair and nourish your body + immune system. Chia is high in plant-based omega-3s that are essential for a healthy heart.

+ ingredients & methods +

ingredients (Makes 1 loaf.)

400 g grated zucchini, squeezed from moisture and tightly packed

4 organic eeggs

60 ml of extra virgin olive oil, melted butter or ghee

400 g almond meal

2 tablespoons white chia seeds

2 teaspoons of gluten-free baking powder

1 teaspoon of sea salt

pumpkin seeds to sprinkle on top

method

PREHEAT your oven to 160˚C fan-forced (320˚F).

COMBINE zucchini, eggs and olive oil.

ADD almond meal, chia seeds, baking powder and sea salt then mix until combined.

REST the bread batter for 15 minutes.

SPOON into a loaf tined lined with baking paper.

GARNISH the top with pumpking seeds.

BAKE for 1 hour until cooked through.

COOL in the tin.

REMOVE and enjoy.

+ notes & inspiration +

Chia seeds can be replaced with ground golden flaxseeds.

Serve lightly toasted with smashed avocado or ricotta.

+ more to love +